Archive for March, 2010

Recipe: Shrimp Stuffed Portobello Mushroom Caps

Erin's Homemade Shrimp Stuffed Portobello MushroomsI’ve always loved mushrooms… well, maybe not always, but at least for a long time. 😉 For special occassions, I make mean crab stuffed mushrooms. But on a regular ol’ day, it’s a little too pricey for me to buy all that crabmeat and stuff all those mushrooms! I changed up my recipe a little bit and decided to make SHRIMP stuffed portabello mushrooms. This recipe yields 2 servings (2 stuffed caps/person).

I was quite surprised with the recipe and how everything turned out. And these little mushroom caps were definitely more filling than one would have thought!

For my recipe posts, I’ll include a few images here and there of the work done and the final product. You’ll see bits and pieces of my kitchen in the pictures, but maybe I’ll do a “kitchen tour” later on. It’s fairly small, but perfect for me. I’m actually adding more storage to one of the closests so once that’s complete, we’ll talk about that kitchen tour. 😉

Shrimp-Stuffed Portobello Mushrooms

Mushrooms and Shrimp Filling
4 medium portobello mushroom caps
3 ounces shelled, deveined, cooked shrimp (about 6 medium shrimps) chopped
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
1/2 lemon for juicing
1 teaspoon snipped fresh parsley
3 cream cheese spread, lightly seasoned with chive and onion powder
1/4 teaspoon Dijon mustard
1/2 small garlic clove, pressed

Crumb Topping
2 teaspoons butter or margarine
1/2 small garlic clove, pressed
11/2 tablespoons unseasoned dry bread crumbs

1. Preheat oven to 400°F. For mushrooms, place mushrooms, gill sides up, on Small Bar Pan.
2. For shrimp filling, chop shrimp (probably best to use a food chopper). Grate Parmesan cheese. Zest lemon to measure 2 teaspoons zest. Snip parsley. In a mixing bowl, combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and pressed garlic; mix well. Divide shrimp mixture into four equal portions; spoon into mushroom caps and flatten slightly.
3. For crumb topping, place butter and pressed garlic in a prep bowl; microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.
Yield: 2 servings